Sunday, 29 May 2016

White chocolate cheesecake

There
is something about a bank holiday weekend that just makes you feel like you
have more time for everything, including baking. I wanted to bake
something that was rich and indulgent, and would also be a fancy treat across
the whole three days. I don’t usually make baked cheesecakes but the
minute I laid eyes on this one, on the BBC Good Food website, I knew it had to
be!

Just
reading the ingredients list indicated that this was going to be rich, rich,
rich! I tried to balance it by serving with fresh raspberries. Any acidic
fruit would work well such as rhubarb or citrus.

The
texture of this cheesecake is beautiful – I often find that baked cheesecakes
can be a bit dense and heavy, resulting in that squeaky tooth feeling. This one is light and almost mousse-like, but
unmistakably a cheesecake. Surprisingly,
it isn’t too sweet either.

It’s
possibly the first time I’ve made a baked cheesecake where I avoided a split on
the top as it cooled. I think I’ve had
this in the past because I’ve overbaked it and not trusted that it would firm
up enough during cooling; this time I made a conscious effort to turn the oven
off after an hour even though the cheesecake looked barely set.

This
makes a big cheesecake but don’t worry if you don’t want it all at once.
Cut it into slices and freeze for future treats! Or eat it all up in a couple
of days – I won’t judge you.

I know exactly what you mean about a bank holiday being a great time for a bit of baking, that extra day makes such a difference and I finally dusted off the Kmix! This looks lovely- such a delicious classsic combination of flavours too

It's a long time since I made cheesecake. I must rectify that. I always tend to prefer unbaked cheesecakes, but I have made a couple of amazing baked ones in the past.... I think it is just a matter of finding the right recipe. This looks and sounds like a good one! x

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